Roasted Pepper-Trio Slippers

Makes: 2 Roasted Pepper-Trio Slippers    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes


360 g White bread flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
15 ml Sugar ( 1 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Olive oil ( 2 tbsp )
250 ml Lukewarm water ( 1 cup )


1 Small red pepper, green pepper,yellow pepper
30 ml Olive oil ( 2 tbsp )
Seasoning, to taste
20 ml Balsamic vinegar
30 ml Sun-dried tomato paste ( 2 tbsp )
Salt and freshly ground Black pepper
Olive oil, to brush
Fresh rosemary leaves


  1. Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil, lukewarm water together and add to the flour mixture to form a soft dough.
  3. Knead the dough for 10 minutes until smooth and elastic, cover with a greased plastic and allow to rest for 10 minutes.
  4. Cut the peppers in quarters and remove the seeds. Place a grill rack onto a baking tray and arrange the peppers, skin side up, onto the rack. Drizzle the peppers with the olive oil.
  5. Grill in a preheated oven at 200 °C / 400 F° for 8 – 10 minutes until the skins have darkened. Remove from oven and place into a plastic bag; close the bag and leave to cool. Remove the skins with a sharp knife and cut into strips. Season and toss in Balsamic vinegar.
  6. Knock the dough down and divide into 2 equal pieces. Roll each piece into a thin oval, about 28 x 15 cm.
  7. Spread with the sun-dried tomato puree and spoon half the peppers down the middle of each oval. Fold the one half over the filling to the other side, lengthwise to cover the filling.
  8. Place onto a lightly floured baking tray, cover with a lightly greased plastic and allow to rise in a warm place for
    25 – 30 minutes.
  9. Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
Roasted Pepper-Trio Slippers
Anchor Yeast Ilove2bake Logologo